Wash strawberries, remove the stems, cut the small ones in half and quarter the larger ones. Add to a medium mixing bowl along with the orange zest.
In a smaller bowl whisk together the sugar, salt and tapioca flour, sprinkle sugar mixture over the strawberries and mix gently with a spatula. Refrigerate until ready to use.
Preheat the oven to 400°F.
In a small mixing bowl, beat together the egg, yogurt, milk and vanilla. Set aside.
Add flour, sugar, baking powder, baking soda and salt to a medium mixing bowl and whisk to combine. Toss the cubed butter in the flour mixture and use the tip of your fingers to rub the butter into the flour until coarse crumbs form, working quickly so the butter doesn’t melt.
Make a well in the middle of the flour mixture and add the liquid mixture set aside earlier to it. Fold with a spatula until a wet dough forms.
Set 6 tall ramekins on a baking sheet. Divide the strawberry filling among the ramekins and spoon the shortcake dough over the strawberry filling.
Sprinkle the top with plenty of turbinado sugar. Bake for 25 - 28 minutes until the filling is bubbly and the top is cooked through and golden brown. A toothpick inserted in the middle of the shortcake portion should come out clean.
Remove from the oven and set the baking sheet on a wire rack to allow to cool.